of Beef and Garlic|
Stefado of Beef and Garlic
3 lb Stew Meat Trimmed 1" cubes
1/2 c Fresh Parsley, Chopped
1 Bay Leaf
1 ts Cinnamon
1/2 ts Sugar
1/4 c Dry Red Wine Vinegar
30 Cloves Garlic *
1 c Walnuts, Coarsely Chopped
6 oz (1 cn) Tomato Paste
Salt & Pepper To Taste
1 ts Dried Oregano, Crumbled
1 ts Ground Cumin
1/2 c Dry White Wine
1 lb Pearl Onions *
1/2 lb Feta Cheese, Crumbled
1/2 c Fresh Parsley, Chopped.
* Pearl onions and garlic cloves should be parboiled and peeled.
Preheat oven to 350 degrees F. In a heavy pot that can be covered,
combine all the ingredients except the feta, walnuts and 1/2 cup parsley.
Cover tightly and bake for 1 1/2 hours or more, until the meat is very
tender. Lower the oven temperature during this time, so that the contents
of the pot remain at a gentle simmer. Skim off the fat. Do not boil the
sacue down; it should remain rather thin. Ladle the stew into a deep
platter. Granish with feta, walnuts, and the remaining parsley.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.